National Pie Week is round the corner and we have a great recipe for you!
Pie; I love them all; sweet apple and blackberry pies made with foraged fruits to home made, hot water crust pork pies using great quality ingredients, I’m even partial to a sneaky pasty on the run.
The hot (or perhaps you prefer cold) topic is not without controversy. A pie has to have pastry doesn’t it? A top and a bottom? What about fish pie - no pastry on that? Where do flans fit in to the equation? And as for soggy bottoms, well don’t get me started.
It’s the start of #British Pie Week on 2 March and to celebrate, here at Room Forty Afternoon Tea’s we’re making the terrifically British raised pork pie, perfect to round off our High Tea menu.
Making a pork pie with hot water crust pastry is actually easier than you think with the end product far, far better than commercial varieties and much more rewarding. I encourage you to be brave and have a go. If you have a local butcher as I do (Rowles on Dam Lane, Woolston) just ask them to do the chopping up for you!
You don’t need to make a giant pie, but it does look spectacular! You can use the same recipe to make several individual pies.
800g pork shoulder, minced or finely chopped
380g pork belly, half minced and half chopped
270g smoked bacon, cubed
2 large pinches ground nutmeg
1 tbsp fresh chopped sage
1tbsp fresh chopped thyme
1tbsp chopped parsley
½ tsp salt
1 tsp ground white pepper
575g plain flour
200g lard or Trex
Extra flour for dusting rolling pin (not too much or it will dry out)
To finish the pie
One beaten egg
6 gelatine leaves
300ml chicken stock
- Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. Leave for 10 minutes, and then knead until smooth whilst it is still hot.
- Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes (or the jelly will leak out!) Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
NB. When making smaller pies remember to alter the cooking time to 1 hour in total (I use a temperature probe to check they are cooked throughout).
Mobile afternoon tea and vintage china hire